JP2004173684A - Yacon tuber chip and method for production of the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an easily producible method for yacon tuber chips with crunchy comfortable palate feeling, capable of adequately ingesting components of the yacon tuber by processing the yacon tuber with remaining peels. <P>SOLUTION: The production process of the yacon tuber chips comprises a step of water-washing harvested yacon tubers, a step of boiling the yacon tubers to eliminate bitterness of the peel of the yacon tuber after washing with water, a step of cooling the yacon tuber after boiling, a cutting step of slicing the yacon tuber for applying discoloration inhibiting treatment after cooling, a step of drying the sliced yacon tuber, and a baking step of baking up the yacon tuber slices to complete the yacon tuber chips. <P>COPYRIGHT: (C)2004,JPO

Description

  The present invention relates to a method for producing yacon potato chips using yacon potato as a raw material.

  As a conventional method for processing yacon potato, harvesting beets and yacons as in the invention of "a method for producing snack foods of tuberous roots such as beets" described in Japanese Patent Application Laid-Open No. 11-178536. After that, after high-pressure washing with chlorine or hydrogen peroxide, after peeling and cutting, subjected to blanching treatment with an aqueous solution such as sea salt or crude salt, immersed in a sugar solution, and fried under reduced pressure to produce a snack food I was

  In addition, the processed food of yacon potato is not limited to the above-described invention, and most of the processed food of yacon have the skin removed. This is because yacon potato skin contains a lot of components that cause bitterness and astringency.

  However, since yacon potatoes contain a large amount of oligosaccharides near the epidermis, if the skin is removed as in the prior art, the oligosaccharides contained in yacon potatoes cannot be sufficiently taken.

In addition, yacon potatoes contain a large amount of sugar, and therefore have the property of contracting when heat is applied, and have the disadvantage that they are carbonized as soon as high heat is applied.
JP-A-11-178536

  Therefore, according to the present invention, the yacon potato chips can be sufficiently ingested by processing the yacon potatoes while leaving the yacon potato skin, and the crispy texture of yacon potato chips (hereinafter referred to as yacon potato chips). It is an object of the present invention to provide a yacon potato chip that can easily produce the yacon potato chip and a method for producing the yacon potato chip.

  In order to solve the above problems, the present invention provides a washing step of washing the harvested yacon potato, a boiling step of removing bitterness and astringency of the yacon potato skin after washing, and a cooling step of cooling after boiling. And a cutting step for slicing the yacon after cooling and applying a discoloration stop, a drying step for drying the yacon after cutting, and a firing step for baking the yacon after drying and completing the chips. A washing step of washing the yacon potato chips and the harvested yacon potato with water, a boiling step for removing bitterness and astringency of the skin of the yacon potato after washing, a cooling step of cooling after boiling, and after cooling A cutting step for slicing the yacon and discoloring it, a drying step for drying the yacon after cutting, and baking the yacon after drying. It has a structure of yacon potato chip manufacturing method, characterized by producing from the baking step to complete the raised tip.

  Further, in the drying step of the method for producing yacon potato chips, a far-infrared ray drying device was used to shorten the drying time, and the configuration of the yacon potato chips and the method for producing the same was adopted.

  INDUSTRIAL APPLICABILITY According to the present invention, a yacon potato chip can be manufactured without removing the yakon potato skin by passing through a boiling step and a cooling step for removing the bitterness and astringency of the yacon potato skin.

  In addition, by producing a yacon potato chip with skin, it is possible to sufficiently ingest components such as oligosaccharides contained in a large amount in the vicinity of the epidermis. Chips can be provided.

  In the drying step of the manufacturing process, by using a far-infrared ray drying device, the drying time can be significantly reduced, and the sliced yacon potato can be dried in a large amount at a time, thereby increasing the manufacturing efficiency. .

  Hereinafter, a yacon potato chip according to the present invention and a method for producing the same will be described in detail with reference to the accompanying drawings. FIG. 1 is a view showing a production process of a method for producing a yacon potato chip according to the present invention.

  The manufacturing step 1 of the method for manufacturing yacon potato chips according to the present invention is processed and manufactured by the respective steps shown in FIG. That is, it is manufactured by a washing step 2 → a boiling step 3 → a cooling step 4 → a cutting step 5 → a drying step 6 → a baking step 7.

Washing process 2
The water washing step 2 is a step of thoroughly washing the yacon after harvesting the yacon. In the method for producing yacon potato chips according to the present invention, in order to process the yacon potatoes together with the skin, it is necessary to sufficiently wash the yacon potatoes in this step to remove excess dirt and the like.

Boiling process 3
The boiling step 3 is a step of boiling the yacon potatoes washed in the water washing step 2 with 100 ° boiling water for 3 minutes. By boiling the yacon potato in this way, the bitterness and astringency contained in the yakon potato skin can be removed.

Cooling process 4
The cooling step 4 is a step in which the yacon potato boiled in the boiling step 3 is immediately immersed in cold water and cooled. The cooling step 4 is a step for preventing the components contained in yacon potato, especially the oligosaccharides contained in a large amount near the epidermis, from being changed to other components by heat by passing through the boiling step 3. It is.

  By the boiling step 3 and the cooling step 4, the bitterness and astringency contained in the yacon potato skin can be removed, so that chips can be produced with the yacon potato skin left.

Cutting process 5
The cutting step 5 is a step for slicing yacon and applying a discoloration stop. The yacon potato cooled in the cooling step 4 is sliced to a thickness of 5 mm while leaving the skin. The reason why the thickness for slicing is set to 5 mm is that a thickness of 5 mm was most suitable for eating after drying as a result of testing several thicknesses.

  Immediately after slicing, the yacon potato sliced to a thickness of 5 mm is directly poured into vinegar water and immersed for 1 minute. This is to prevent the yacon potato from discoloring because it has a property of discoloring black when oxidized. The reason why the immersion time in the vinegar water is 1 minute is that there is a possibility that components of yacon potato may flow out depending on the immersion time.

  In the cutting step 5, the yacon potato is sliced to a thickness of 5 mm, and the color is stopped by immersing the yacon in vinegar water.

Drying process 6
The drying step 6 is a step of arranging yacon potato sliced to a thickness of 5 mm in a net in the cutting step 5, putting it into a hot air dryer, and applying hot air of 40 ° C. for 12 hours to dry the sliced yacon potato. It is. The hot air temperature was set to 40 ° C. in order to make the temperature as close to the natural temperature as possible.

  Since the yacon potato dried in the drying step 6 is still covered with the skin, shrinkage of the yacon potato itself due to drying is prevented. In addition, the color is milky white, weighing 10% of the raw state.

Firing step 7
The firing step 7 is a step of baking the yacon potato dried in the drying step 6 to complete the yacon potato chips. In the baking step 7, the dried yacon potato is baked as a finish of the yacon potato chips.

  Yacon contains a large amount of sugar, so if heated, carbonized immediately. Therefore, in the firing step 7, the yacon potato chips having a light yellowish brown color are completed by heating at a relatively low temperature of 100 ° C. for 15 minutes and baking.

  Through the respective steps up to the baking step 7, the completed yacon potato chip is 10% of the weight of the raw yacon potato, while fully utilizing the components of the yacon potato such as oligosaccharides. Can be ingested with 10 g of yacon potato chips.

  FIGS. 2 to 5 are views showing a second embodiment of the method for producing yacon potato chips according to the present invention. FIG. 2 is a diagram showing a manufacturing process of a second embodiment of the method for manufacturing yacon potato chips according to the present invention, and FIGS. 3 and 4 are perspective views showing a far-infrared ray drying device used in the drying process of this embodiment. FIG. 5 is a sectional view showing the structure of the far-infrared ray drying device used in the drying step of the present embodiment.

  FIG. 2 is a view showing a production process of a second embodiment of the method for producing yacon potato chips according to the present invention. As shown in FIG. 2, the manufacturing step 1a of the method for manufacturing yacon potato chips in the second embodiment includes a washing step 2a → a boiling step 3a → a cooling step 4a → a cutting step 5a → a drying step 6a → a firing step 7a. It is manufactured by each process.

  The second embodiment is different from the first embodiment in that a far-infrared ray drying device is used in the drying step. Therefore, the respective steps from the water washing step 2a to the cutting step 5a of the yacon potato chip manufacturing step 1a of the second embodiment are the same as those of the first embodiment, and a detailed description thereof will be omitted.

  The drying step 6a of the yacon potato chip manufacturing process 1a of the second embodiment of the method for manufacturing yacon potato chips according to the present invention is a far-infrared ray drying of a closed circulation type yacon potato sliced to a thickness of 5 mm in the cutting step 5a. This is a process in which the sliced yacon potato is dried for about 8 hours in an apparatus.

  3 to 5 show a far-infrared ray drying device used in the drying step 6a. FIG. 3 is a perspective view showing the appearance of the far-infrared ray drying apparatus used in the drying step 6a of the yacon potato chip manufacturing step 1a of the second embodiment.

  As shown in FIG. 3, the far-infrared ray drying device 8 is a device including a container-type main body 8a and a base 8b. On the front of the main body 8a, a left door 9b and a right door 9c are attached to a front frame 9a, and a burner 11 and a kerosene tank 12 are provided outside the left side wall 9d. The burner 11 and the kerosene tank 12 are a burner part roof 10 and a burner. It is covered by the part support member 10a.

  FIG. 4 is a perspective view showing the internal structure of the far-infrared ray drying device used in the drying step 6a of the yacon potato chip manufacturing step 1a of the second embodiment. That is, it is a perspective view in which the front frame 9a, the left door 9b, and the left side wall 9d are removed, and the inside of the far-infrared ray drying device 8 can be seen.

  As shown in FIG. 4, inside the container-type main body 8a of the far-infrared ray drying device 8, a middle wall 9g is formed in parallel with the front frame 9a and the rear wall 9f, and is divided into a drying chamber 8c and a dehumidifying chamber 8d. Have been. Further, since the floor plate 9h is at a position higher than the base 8b, a ventilation chamber 8e is formed between the floor plate 9h and the base 8b.

  In the drying chamber 8c, air outlets 13 and 13a each having a lattice fitted on the front surface are formed at the upper part of the middle wall 9g, and at the lower part of the air outlets 13 and 13a, a cylindrical shape extends from the left side wall 9d to the right side wall 9e. Are provided. An exhaust port 15 is formed in a portion of the floor panel 9h close to the front frame 9a.

  The far-infrared ray device 14 has a cylindrical shape and both left and right ends are inserted into left and right side walls 9d and 9e, respectively. The left end of the far-infrared ray device 14 inserted into the left side wall 9d is connected to a burner 11 attached to the outside of the left side wall 9d. The burner 11 uses kerosene in a kerosene tank 12 as a driving source, and the burner 11 warms the far-infrared ray device 14 to a temperature of 500 ° C.

  The inside temperature of the far-infrared ray device 14 is heated to 500 ° C. by the burner 11 connected to the left end. Therefore, far infrared rays of 3.7 micrometers are emitted from the far infrared ray device 14, and the room temperature in the drying chamber 8c is kept at 40 ° C.

  A dehumidifier 16 and a dehumidifying fan 17 are provided in a dehumidifying chamber 8d behind the main body 8a, which is partitioned by the middle wall 9g, and a suction port 18 is formed in the floor plate 9h.

  FIG. 5 is a longitudinal sectional view showing the structure of the far-infrared ray drying device used in the drying step 6a of the yacon potato chip manufacturing step 1a of the second embodiment. FIG. 5 shows a state in which the yacon potato sliced using the far-infrared ray drying device is dried.

  The yacon potatoes sliced to a thickness of 5 mm in the cutting step 5a are immersed in vinegar water to prevent discoloration, arranged in a net, and placed in a far-infrared drying device 8 in yacon shelves 19, 19, 19 Is set to The yacon potato is set on the yacon shelf 19, and the far-infrared drying device 8 is driven with the left and right doors 9b and 9c of the far-infrared drying device 8 closed.

  The far-infrared ray device 14 the inside of which has been heated by the burner 11 emits far-infrared ray 14a of 3.7 micrometers and has the yacon pot set on the yacon shelf 19 in order to keep the inside of the drying chamber 8c at 40 ° C. The water evaporates and the sliced yacon potatoes dry.

  The air 20 blown out from the outlet 13 into the drying chamber 8c becomes air 20a containing water evaporated from yacon potato. In the drying chamber 8c, the humid air 20b containing the moisture evaporated from the yacon is discharged from the exhaust port 15 formed in the floor plate 9h to the ventilation room 8e outside the floor plate 9h.

  The air 20c discharged into the ventilation chamber 8e travels rearward in the ventilation chamber 8e, and is sucked into the dehumidification chamber 8d from the suction port 18. Since the dehumidifying chamber 8d is provided with the dehumidifier 16 and the dehumidifying fan 17, when the damp air 20d sucked into the dehumidifying chamber 8d passes through the filter 17a and enters the dehumidifying fan 17, the air 20d is removed. The moisture contained therein is dehumidified to form dry air 20e.

  The air 20e dehumidified and dried in the dehumidifying fan 17 is blown out from the outlet 13 again into the drying chamber 8c. In this way, the air 20 circulates through the drying chamber 8c → the ventilation chamber 8e → the dehumidifying chamber 8d to remove the water in the drying chamber 8c and to dry the yacon set on the yacon shelf 19.

  In the far-infrared ray drying device 8, as shown in FIG. 5, the air 20 circulates from the drying chamber 8c to the dehumidifying chamber 8d, thereby drying the yacon potatoes. Drying of sliced yacon potatoes is completed.

  In the drying step 6a using the far-infrared drying device 8, the yacon potatoes dried for about 8 hours remain skinned as in the first embodiment, so that shrinkage of the yacon potato itself due to drying is prevented. In addition, since it is dried in a short time, it is possible to further reduce the outflow of components contained in yacon potato. Further, by drying using the far-infrared ray drying device 8, the weight becomes 10% or less of the raw state.

  The baking step 7a for baking the yacon potatoes dried in the drying step 6a to complete the yacon potato chips is performed by heating at 100 ° C. for 15 minutes and baking in the same manner as in the baking step 7 of the first embodiment, whereby the color is pale yellow. The brown yacon potato chips are completed.

  Using the far-infrared ray drying device 8 in the drying step 6a, the yacon potato chips completed through the respective steps make full use of the yacon potatoes without destroying the components such as oligosaccharides of the yacon potato, and furthermore, the weight of the raw yacon potato is reduced. Because it is 10% or less, many ingredients can be ingested by eating a small amount of yacon potato chips.

It is a figure which shows the flow of the manufacturing process of the manufacturing method of the yacon potato chip which is this invention. It is a figure which shows the flow of the manufacturing process of the 2nd Example of the manufacturing method of the yacon potato chip which is this invention. It is a perspective view showing the appearance of the far-infrared ray drying device used in the drying process of the 2nd example of the manufacturing method of the yacon potato chip which is the present invention. It is a perspective view which shows the internal structure of the far-infrared ray drying apparatus used in the drying process of the 2nd Example of the manufacturing method of the yacon potato chip which is this invention. It is a longitudinal section showing the structure of the far-infrared ray drying device used in the drying process of the 2nd example of the manufacturing method of the yacon potato chip which is the present invention.

Explanation of reference numerals

1, 1a Yacon potato chip manufacturing process 2, 2a Washing process 3, 3a Boiling process 4, 4a Cooling process 5, 5a Cutting process 6, 6a Drying process 7, 7a Firing process 8 Far infrared drying device 8a Main body 8b Base 8c Drying Room 8d Dehumidifying room 8e Ventilation room 9 Ceiling panel 9a Front frame 9b Left door 9c Right door 9d Left side wall 9e Right side wall 9f Rear wall 9g Middle wall 9h Floor plate 9i Top plate 10 Burner roof 10a Burner support member 11 Burner 12 kerosene tank 13, 13a outlet 14 far-infrared ray device 15 exhaust port 16 dehumidifier 17 dehumidifying fan 17a filter 18 suction port 19 yacon shelf 20-20e air

Claims (3)

  A washing step for washing the harvested yacon potato, a boiling step for removing bitterness and astringency of the skin of the yacon potato after washing, a cooling step for cooling after boiling, and a step of slicing the yacon potato after cooling and stopping discoloration. A yacon potato chip, comprising: a cutting step for drying the yacon potato after cutting, and a firing step for baking the yacon potato after drying to complete the chip.   A washing step for washing the harvested yacon potato, a boiling step for removing bitterness and astringency of the skin of the yacon potato after washing, a cooling step for cooling after boiling, and a step of slicing the yacon potato after cooling and stopping discoloration. A cutting step for drying the yacon potato after cutting, and a firing step for baking the yacon potato after drying to complete the chips.   3. The method of claim 2, wherein the drying is performed using a far-infrared ray drying device for about 8 hours.

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